I love planning and attending parties. It’s genetic; a “party gene” that has been refined and honed through generations of, for lack of a better word, “partying”. My friends, as well, are a party-loving sort and we especially enjoy trading particularly delicious recipes to rev up the party engine.
My friend Debbie has refined and perfected the “Art of Entertaining” (sounding infinitely more refined than “partying”) to a science. She recently made a marinated shrimp appetizer that was delicious. She received the recipe from another friend, Linda Cole, known for her particularly delicious appetizers. In keeping with the best recipe chains, Debbie tweaked the recipe omitting black olives and adding fresh basil. I left Debbie’s recipe alone, why tamper with perfection?
When friends ask my advise on cocktail party menus, I alway include some variation of shrimp. I do, however, recommend isolating the shrimp from the kitchen or bar area. When I entertain, these habitats are like Grand Central Station in rush hour, while the other household areas remain barren. Shrimp are guest magnets so I place them where I would like my friends to congregate, in addition to the kitchen and bar.
I know many readers are beet lovers (because you’ve told me!), so here’s a recipe you root vegetable enthusiasts will enjoy. I, too, am crazy about beets. I also appreciate having healthy, delicious dips and snacking foods at the ready, and this beautiful ruby-colored spread will keep several days, refrigerated, for enjoying guilt-free and at random. The recipe was … Full recipe post »
When out-of-town guests pay a quick visit, I don’t do much cooking. I love showing off Ann Arbor; the renowned campus, downtown eateries and shops are far more entertaining than my backyard. But I’m a cook, and guests expect a bit of something special from my kitchen. Last week a good friend from Seattle, Jeannie, … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. A scary ride, indeed, but I survived. And the dinnerFeeds - well - they
are my story. Welcome to my site! More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...